Trends in Food Engineering (Food Preservation Technology, 2, Band 2) - Hardcover

Hardcover

ISBN 10: 1566769914 ISBN 13: 9781566769914

Verlag: CRC Press Inc, 2000

Inhaltsangabe

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Über diesen Titel

Über die Autorin bzw. den Autor

Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas

Details zur Ausgabe

• Verlag: CRC Press Inc
• Erscheinungsdatum: 2000
• Sprache: Englisch
• ISBN 10: 1566769914
• ISBN 13: 9781566769914
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 347
• Herausgeber: Lozano Jorge E., Anon Cristina, Parada-Arias Efren, Barbosa-Canovas Gustavo V., Ibero-american Congress On Food Engineer
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Taylor & Francis Verlag GmbH; GPSR@taylorandfrancis.com; ; Kaufingerstraße 24, 80331 München, Germany; München; Deutschland